Quick chopping rolls
easy
90 mins
90 mins
Ingredients
- 375 g Carrots
- 7-10 Tbsp Salt
- 1/2 bunch Parsley
- 1/2 bunch Chives
- 2 (150 g each) Mug of double cream cream cheese preparation with fine herbs from Provence
- 1 medium onion
- 1 kg mixed minced meat
- 2 Eggs (size M)
- 75 g Breadcrumbs
- 1 TABLESPOON medium hot mustard
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp to garnish about 10 cherry tomatoes,
- 12 paprika stuffed olives and 10 cornichons
- 7-10 Tbsp Cling film
- 7-10 Tbsp Oil
- 32 little wooden skewers
Directions
- 1
Clean, wash and thinly slice the carrots. Cook the carrots in little boiling salted water for about 10 minutes. Pour onto a sieve, drain and allow to cool. Wash parsley and chives, dab dry and chop except for something to garnish.
- 2
Mix cream cheese and herbs. Peel and finely chop the onion. Put minced meat, eggs, breadcrumbs, onion, mustard, some salt, pepper and paprika in a bowl and knead well with the dough hooks of the hand mixer.
- 3
Roll out the mince mixture on cling film to form a rectangle of 48 x 24 cm and cut in half lengthwise (into 2 rectangles of 48 x 12 cm each). Spread the rectangles with cream cheese and spread the carrots on top.
- 4
Press the carrots lightly and roll up the rectangles from one long side. Coat a baking tray with oil and place the chopping rolls diagonally on the tray with the seam facing down. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes.
- 5
Cut the finished rolls hot or cold into about 16 slices each. Wash the cherry tomatoes, drain and possibly cut in half. Halve the olives as well. Put the gherkins, tomatoes and olives on small wooden skewers.
- 6
Serve minced rolls garnished with skewers and parsley.
Nutrition Facts
130 kcal
3 g
9 g
8 g
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